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    职位:行政副总厨-中餐 Executive Sous Chef-Chinese

  • 职位性质:全职
  • 工作地区:江苏省南京市
  • 招聘人数:1人
  • 学  历:不限
  • 工作经验:不限
  • 所 在 地:不限
  • 户 籍 地:不限
  • 提供食宿:食宿面议
  • 年龄要求:不限
  • 计算机能力:熟练
  • 语言要求:英语(良好)中国普通话(精通)
  • 国际联号工作经历:优先
  • 薪资待遇:面议
  • 职位有效期:2019-09-16至2019-12-15

    岗位职责/职位描述

    概述:

    Overview:

    此职务的使命和目标是配合餐饮总监工作全面负责管理厨房和宴会厨房的良好运营以及厨房更好的与各个餐厅协作最大限度地提供最高标准的服务。

    It is the mission and intent of this position to take Cooperate with the Director of F&B is responsible for Management and Leadership of a smooth running. kitchen and banquet kitchen Operation and the kitchen cooperation with restaurants to Maximize the highest level of standards of service.

     

    主要工作职责:

    Core Responsibilities:

    ·           时刻保持对于同事和主管等一个专业和积极的态度,依据饭店的规则和员工手册的要求行为举止,确保部门的良好运营。

    ·           Maintain at all times a professional and positive attitude towards his colleagues, and supervisors alike, and behave in accordance to the established hotel rules and employee handbook for him and staff under his supervision. To ensure smooth operation of the department.

    ·           协调、组织和参与和厨房有关的所有产品的制作,检查并依照零点菜单和每日菜单,季节特供菜单。时刻保持预先设置菜单的标准,份量和成本。

    ·           Coordinate, organize and participate in all production pertaining to the kitchen. Checks and follow-up on the mise-en-place of the ala carte menu and daily menus, seasonal specials. Maintains the standards of preset recipes, portion control and costing at all times.

    ·           时刻保持自己和所管辖的员工的纪律性和适当的操作。并且检查个人卫生、整洁的工服、操作台的整洁和卫生、清洁的器具。知道污染食品的危险和适当检查,彻底清理冰箱的需要。向餐饮总监汇报所有的问题并采取适当的行动。

    ·           Keeps discipline and proper work practices for himself and the staffs assigned to him at all times. Also checks on personal hygiene, clean uniforms, sanitation and cleanliness of the workstations, sanitation of the work tools. Be aware of the dangers of contaminated food and the needs to proper checking and turnover of the mise-en-place in the refrigerators. Reports to the Director of F&B on any problems to take appropriate actions.

    ·           遵照餐饮总监要求的任何新菜单的改动和对于新菜单、每日特供菜单、促销活动所采取的任何工作方法。

    ·           Follow up on any changes in new recipes or work methods pertaining to any new menus, daily specials, and promotional activities as per instructions given by the Director of F&B.

    ·           紧密配合餐饮总监对于当天食品数量的定购,最大限度的杜绝浪费以获得最佳的收益率。

    ·           Works closely with the Director of F&B on determining the quantity of food items and mise-en-place to be produced, bought or prepared for that day. With a view to exercise the maximum control on wastage and achieve optimum profitability.

    ·           检查所有归属于该部门的设备,确保所有设备正常运转,如果需要向餐饮总监汇报所有问题。准备递送工程部门的维修单。

    ·           Checks all equipments belonging to his department and make sure that all are in good working order, and if necessary reports to the Director of F&B for any faults and problems to be solved. Prepares the necessary work orders to the Engineering department.

    ·           任何其餐饮总监指派的工作。

    ·           Does any special assignment as assign by the Director of F&B.

    ·           正确操作所有的设备、器具和机器。

    ·           Correct usage of all equipment, tools and machines.

    ·           必须对具有持续性的人员培训和SOP’s的提高和改善保持关注。

    ·           Must focus on constant improvement of Training Manuals and SOP’s

    ·           必须积极主动参加每日质量会议(每日厨师晨会、团队会议),以保持厨房运营持续地提高,达到目标和保持顺畅地交流。

    ·           Must participate actively in Daily Quality initiatives (Daily Chef Briefings, Monthly Team Meetings) in order to constantly improve the Culinary operation, meet targets and keep communication flowing.

    ·           可以被要求进行外卖工作。

    ·           Can be asked to work for offsite events.

    ·           可以被要求在厨房以外的地点完成工作。

    ·           Can be asked to complete tasks and jobs outside the kitchen areas.

    ·           可以被要求进行盘存工作。

    ·           Can be utilized during inventories.

    ·           所有员工都应知道关于住宿率,宴会,预测计划和收益。

    ·           All employees have to be knowledgeable about occupancy, events, forecast and achievements.

    ·           及时的按要求准备菜单。

    ·           Preparation of menus as per request, in timely fashion.

    ·           新菜品的制作在品尝上要结合数码照片。

    ·           Working on new dishes for food tastings in combination of digital pictures.

    ·           参加服务部门的会议。

    ·           Attending service briefings.

    ·           与服务员沟通断货的产品。

    ·           Communication of item 86 to the service team.

    ·           调节厨房内部的岗位。

    ·           Control of stations within the kitchen.

    ·           与管事部紧密的工作关系确保高质量的清洁和最低程度的破损。

    ·           Close working relationship with the Stewarding Department to ensure high levels of cleanliness and low levels of lost and breakages.

    ·           对于每位客人的要求要做出回应使客人满意。

    ·           Every guest request must be responded to complete satisfaction.

    ·           积极的学习和适当的改变。

    ·           Willingness to learn and adapt to changes.

    ·           用虚心的态度去接受有建设性的意见。

    ·           Having a open-minded approach to constructive feedback.

    ·           采购和控制产品。

    ·           Purchase and control of produce.

    ·           培训新员工。

    ·           Training of new employees.

     

    能力要求:

    Specifications:

    ·           10年以上厨房经验/4/5星级酒店或很高级别的个体餐厅Over10years as Head of Kitchen in 4/5 Star category Hotel or individual restaurants with high standards.

    ·           健康证Health Certificate.

    ·           工作中数学方面的知识Working knowledge of mathematics.

    ·           计算机基本的软件知识PC and basic software knowledge.

    ·           广泛的知识包括厨房设备和能够培训员工Extensive knowledge of kitchen equipment and able to train colleagues.

    ·           在食品安全体系方面的知识Knowledge in HACCP.

    ·           员工知识的培训和激励程序Knowledge of staff training and motivation procedures.

    ·           有能力按照事情的优先顺序按时完成任务Ability to set priorities and to complete tasks in timely manner.

    ·           在压力下很好地完成工作,保持冷静解决问题Working well in stress situations, remain calm under pressure and able to dissolve problems.

    ·           能够在潮湿,热和不时吵闹的环境中工作Able to work in an moist, hot and sometimes loud environment.

    ·           能够合理消耗所有产品和配料Able to work with and to consume all products and ingredients.

    ·           能够设计菜谱并按照菜谱操作Can convert recipes and follow them through.

    ·           必须在工作时间提供侧面服务Must adhere to lateral service during the workday.

    ·           能够提起和搬运重物Able to carry and lift heavy goods.

    ·           是一个精力充沛,创新思想的人,有丰富和广泛的烹饪艺术、菜单设计和食品促销的经验A dynamic and creative individual who brings a vast and varied experience in culinary arts, menu design and food promotions.

    ·           是一个能够提供培训,领导团队,激励团队拥有正确地工作态度和追求精益求精的厨艺的培训者。A hands-on trainer who through coaching and leading by example can motivate and impress upon the team the right attitude and spirit of culinary excellence.

    引领和指导厨房团队达到高质量和高收益率的表现。Guides and directs the kitchen team to perform at the best level in terms of quality and profitability.